PacheKadle Upma | HasiKadle Uppittu

January 20, 2014

This is the simple upma but added a cup of fresh green kadle (chickpea). Gives more taste instead of just peas. This upma done in the season of winter (Dec to Jan) in southindia especially in karanataka (Mysore and bangalore). Even the pache kadle shundal too.

Prep Time : 8 - 10 Mins

Cook Time : 10 Mins

Removing chickpea pod takes 30mins

Serves : 2

Ingredients

Upma Rava / Semolina - 1 cup

Fresh raw chickpea / Soppinkadle / Pachekadle - 1/2 cup

Green chillies / Hasimensinakai / Pachmalaka - 1 or 2 , chopped

Coriander leaves / Kothambrisoppu - 2 tsp , chopped

Curry leaves / Karibehvu / Karvappale - few

Grated coconut / Thenginaturi / Thenga - 2 tbsp

Salt to taste

Split chickpea / chana dal / Kadlebele - 1 tsp

Mustard seeds / Sasive - 1 tsp

Asafoetida / Hing - a pinch

Oil - 4 tbsp

Method

Boil the chickpea / pachekadle in a pan with 1 cup water. Boil till tender and remove from the flame